Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Thursday, December 23, 2021

Three Mushroom Sachets#Perfect Day

 

During the month of December, I was fortunate enough to participate in an exclusive trial of a revolutionary new product to the food world, Animal Free Cream Cheese.  I know it sounds bizarre, but the creators at Perfect Day did just that, creating a smooth, creamy, flavorful and versatile product, suitable for replacing a traditional animal based cream cheese in virtually any recipe.  Using a process of fermentation, scientists were able to isolate the milk protein and extract it, serving as the building blocks for the creation of this imaginative and quite genius spread.  

Through the resourcefulness of Chef's Roll, an industry leading hub for Chefs, both at home and professional, restaurant employees, restaurateurs, foodies, small businesses, Culinarians and the like, plus a bevy of sponsors with amazing products.  I was selected as one of only 100 chefs to participate in the opportunity to develop recipes in two categories for this soon to be trending food item.  Many thanks to both for a key ingredient and inspiration for this featured recipe, Vegan Three Mushroom Sachets.  


I wanted to showcase this wonderful animal free cream cheese with a recipe that would not hide its delicious taste and texture.  After a bit of research, I found inspiration in the Middle Eastern Borek, which is a pastry filled with either meats, cheeses or a sweet filling.  Phyllo dough is used, which is naturally Vegan and that was certainly an attribute to the dish as a whole.  I chose to create these almost hand pie- like pouches, filled with Perfect Day Animal Free Cream Cheese and meaty, earthy mushrooms, three types actually; Baby Bella, Button (8 oz. each) and the piece de resistance of the three, Black Morels, (5 small or about 2 oz.) which I personally foraged, dehydrated and stored from an anomaly of a season past.  I foraged almost 200 in one area!! This was especially satisfying, since I'd only collected 3 from the wild, before this moist and cool, late March mid morning.  Procurement of the Morels is a story for another day, so I must dial back my ADHD to the experience at hand haha, you can read about it here anytime though, just search Morels and Foraging on my page for stories and the recipes they inspired! 

I started this featured recipe by gently cooking about 2 tbsp. minced yellow onion and pressed, minced garlic, 2 cloves, until soft and translucent., about 6 minutes.    I used a plant butter for this part.  After sauteing the thinly sliced mushrooms in a bit of roasted Walnut oil with a tad of extra virgin olive oil, I de-glazed with a small portion of the mushroom water from re-hydrating the Morels, about 1/4 c. and cooked out the excess moisture.  I combined them with the chiffonade of fresh sage and mint, about 1 tsp. sage and 1/2 tsp. mint.  I added 1/4 c. nutritional yeast for body and flavor reminiscent to that of Aged Parmesan.  I then folded the veggie blends into the AF cream cheese. SPST (Salt and Pepper to Suit Taste).  I used Himalayan Pink Salt, fine grain, for lots of beneficial trace minerals and harmonious balance with the mushrooms.

Additionally, you can elevate the filling even more by using a counter top smoker and smoking the cheese blend before placing the filling in the pastry.  I used double sheets of the Phyllo dough to make the sachets, placing 2 tbsp. portions in the center and folding over to the ends, and then folding the outer sleeves under the filled portions.  I brushed them with plant butter, during and after.  Bake the sachets on parchment paper lined baking sheet for about 25 minutes in a 375* convection oven until golden.

  

Vegan Three 'Shroom Sachets with Perfect Day

Delicious warm or at room temperature.  Makes 10 sachets or you can reduce the portions to about 1 tsp. each and make appetizer servings.  

This dish is just perfect as is or as a vegan main course alongside a nice gourmet greens salad with cranberries and roasted pecans.  Additionally, the appetizer portions will go well at ANY social, dinner or occasion where food and wine is involved, even the strict carnivores can appreciate this dish.   My tasters approved unanimously, myself included.




Flaky, Delicious, Hearty and Vegan with Perfect Day AF Cream Cheese



Thursday, July 8, 2021

Calypso Cranberry and Pecan Shrimp Boats

Calypso Spice Rub Makes these Colossal Shrimp Pop!
Nice cooling salads are right at home this time of year.  With the heat hitting record highs week after week, we are all looking for a quicker and cooler way to get breakfast, lunch and dinner on the table, and at least try to follow the RDA.  I came up with this nutritious and delicious plus versatile salad while on vacation last week in the beautiful Occoneechee State Park.  I knew I wanted a nice bright salad along with our special steak dinner, commemorating our last night of another spectacular getaway, the other 5 nights went by so fast.  
We decided on a nice set of Ribeyes, on sale at the time for a great price via Food Lion, some fresh Romaine, cherry tomatoes and Italian Herbs, as I was in the process of making my first homemade, handmade pasta, after watching a couple of tutorials.  It had been on my mind for some time now and I made a promise to myself that I would execute while on vacation.  I can't wait to share that experience with you too. 
Back to the salads, I had some fantastic Colossal White Shrimp on board, as well as some salad topping with cranberries and candied pecans.  I also picked up some shredded Monterey Jack Cheese with Jalapenos.  I had a Calypso spice rub to try out and therein, the recipe was born.  
The Romaine was large, crisp and fresh with leaves as large as a small long plate, so I decided to build the salad right on it.  With the shrimp marinating since earlier in the day and my Blackstone grill, I was able to make light work of a nice Grilled Shrimp Salad to accompany the steaks, baked potatoes and pasta.  
The meal was a lovely affair, with a couple of simple candles and a bottle of Red, the kiddoes imbibed on some Zero Sugar fruit beverage blend, which was thirst quenching and refreshing.  We celebrated some of my personal achievements that had been forgone because of other obligations. Now, we could toast to those milestones and bright moments and be Thankful and Grateful for our each other and the many everyday blessings, often overlooked.   I could take a moment to be proud, with my loved ones and a good meal, every aspect, prepared by me, a dinner that would have easily cost around $200 including tip for 4 people.  The atmosphere was ambient and every aspect was spot on, like it was meant to be.  
This salad can easily serve as a nice lunch or dinner meal by increasing the amount of shredded Romaine, adding more tomatoes, cucumber and a couple more shrimp.  The added bonus is less dishes to clean afterwards, since you can literally eat the salad 'bowl'!  Don't have large shrimp? No problem, just use what you have on hand and be careful not to overcook them.  

Recipe:
1 large head Romaine lettuce, rinsed and patted dry
1 pint cherry tomatoes
1 medium cucumber
4 oz. shredded Monterey Jack Cheese with Jalapenos
1 pkg. salad topper with Cranberries and Candied Pecans
Colossal Shrimp, shell on, but de-veined, mine came cleaned
Calypso dry rub, 1 tbsp. per pound
Extra Virgin Olive Oil, 1 tbsp. per pound
SPST ( Salt and Pepper to Suit Taste)
Olive Oil for drizzling
Dressings of your choice, I used Buttermilk Ranch and Tangy French
Directions:
In a large resealable bag, combine shrimp, spice rub and olive oil.
Marry the flavors and place in fridge until ready to grill. This may be done up to a day ahead for Colossal shrimp.
Tear the larger, best and sturdiest leaves off and trim or break to make the boats for the salads, trimming from the root side, for however many salads you'll need.
Julienne the remaining lettuce, light and dark parts, enough to fill each bowl with about 1/2 to 3/4 c. lettuce per boat.
Trim and peel the off most of the cucumber skin lengthwise, alternating in strips, such that it creates a striped design. Cut the cucumber in 1 to 1 1/2 inch portions and core out seeds using a butter knife or small paring knife. 
Place on paper towels to remove excess moisture, until ready to use. 
Grill the marinated shrimp, flipping once, until done, careful not to overcook, time depends on the 
size of the shrimp, mine took around 4 minutes total on a high griddle. Let rest before peeling. 
To assemble:
Place shredded lettuce on each boat, then nestle a piece of cucumber among the lettuce and top with a cherry tomato, several if you like.
Peel shrimp down to segment before tail, for aesthetic and position on top of lettuce or as desired.
Sprinkle with cranberries and candied pecans.
Sprinkle with scant amount of cheese.
Drizzle with Olive Oil and SPST, as desired.
Serve Dressings on the side.




 





Three Course Meal Celebration Dinner, with Handmade Pasta and Sauce, Casual Plating

Monday, April 26, 2021

Dinners Without Borders: Proscuitto Wrapped Provolone and Swiss Chicken Breasts


 

Dinner is a cinch when you cook from the heart and without pretense.  This meal came together at short notice and was centered around a request for a "vegetable medley".  Yes, that's all I had to go on, which immediately sent me into a tailspin, because it sparked more questions than a few, like what kind? Steamed, roasted, sauteed? Creamy, stewed, tender crisp? What vegetables in the medley? Spring veggies? Root veggies? The answer in return was "I don't care, just make it good!" I laughed, relieved, because that part I was pretty sure I could handle, so for traditionalists sake, I chose the usual suspects, with a triad of colors and roastability, whole carrots, broccoli, cauliflower, red onion (which I roasted separately, for the two 'no onioners' attending dinner) and garlic, a dream team of tastes and textures, full on flavors and self explanatory for my client.  
I broke the vegetables down into a bit larger sized pieces and lowered the overall roasting temperature, to accommodate the cooking time of the chicken, which admittedly started off as frozen.  I married the freshly thawed chicken with flavor builders like Prosciutto, smoked Provolone and Swiss cheese, with a modest pat of butter to the toppings before going into a 375*F. oven.  I used a garlic based seasoning blend to boost the sometimes dry breast cutlets and served as a quick dry rub before tossing with some olive oil and a pinch of Himalayan Pink Salt.  I threw in a store bought pesto for time constraints to embellish both the veggies and the protein, even the starch, which was a garlicky and cheesy Italian loaf, quick and homemade, well the assembly at least, the bread was fresh from the bakery.    
Dinner was a casual one, family members, served later, as my client (Brother in Law Mark) and his spouse (my sister Brenda) both worked late this beautiful day.  The featured photos are just that, a quick snapshot after the dishes came from the oven, with no time to fuss over plating and lighting, a document of my newest Chicken Recipe, producing a plate full of color and delicious roasted flavors, plus a medley of vegetables to choose from and stack with every moist bite of smothered, smoky chicken goodness.  I enjoyed the freedom to create outside of my normal kitchen and in someone else's lab, using their utensils.  I was able to find my way around pretty well and the menu came out solid and satisfying.  There were no strict dietary rules to follow and a blank canvas to work my magic and I did just that, and there were compliments on each dish, respectively.  I enjoyed the relaxed atmosphere of cooking while they chatted on, did a chore or two, showered, then converged back on the scene at my beckoning.  They were satisfied and so was I.  I love dinners without borders, it gives me room to create and bring scribbles on paper, to life...


*This post is dedicated in memory of my cousin and friend, Lawrence "Jay" Berger, who left us today for higher ground, We Love You and are deeply saddened by your passing, too soon- Prayers and condolences to lil cuz Jason and Frances, Teresa, Skeet(Willie), Aaron( Frame) and Karen. - The Smith Family. 

Saturday, March 20, 2021

Dee Lish's Deliveries- Meat Lasagna


 I special delivered this lasagna to one of my older sisters, Terry, along with one of my signature Roasted Pumpkin Cream Pies (also featured on this blog, under the same name), chosen from my catalog of options.  She lives alone, so she specified the size and ingredient call for the dish, including, no fennel, extra beef and lots of three cheeses; Parmesan, Sharp Cheddar and Mozzarella.  I encouraged Terry towards a more wholesome request with the addition of fresh spinach to her dish, adding much needed and good for you nutrition and also a vibrant splash of color!  She agreed and was very pleased with her results. 
I'd been promising my fellow left handed sister a good home cooked meal, to welcome her back home from a lengthy hospital stay, of which I had planned on braised short ribs and perhaps some creamed potatoes and a slow cooked green.  She never worries about calories or fats (and has a somewhat tall and lean stature) especially not after having been deprived of her own freezer stocked with her favorites.  Her first choice was actually some chitlins', something she never tires of talking about having during the cool and winter months, but that was a dish that requires more time and effort than I could offer amidst the obligations and work load, plus pain, that beset my schedule and body at the time, particularly when its cold.

Terry makes a primo Seafood Alfredo,  loaded with treasures of the sea like bay scallops, crab meat and shrimp.  My girls and I just adore it and its the one request we've made when she feels up to it again.  She's the type that loves a dish that's over the top. For instance, if you'd like a cheeseburger, Terry makes a 1/2 lb. double bacon cheeseburger. Ask for a sandwich and it's a club, with extra meat/cheese and if there's cake involved, ice cream is definitively its natural accompaniment! Her eyes are most certainly bigger than her stomach, as she hardly, if ever, finishes any one thing she prepares and is subject to lose interest easily, after the initial culinary desire has been met, which can be a particular treat for those around her. 
 She's a real character and sweetheart, a sister and a friend.  

I am glad Terry made the request as she did, because in doing so, I was able to write another solid and delish lasagna recipe, this one with the flat lasagna and now my more favored over the rippled one.  I also omit the egg that I usually use in some of my ricotta mixtures and replace it with an Italian cheese blend to serve as a binder.  The sheets also aid in preparing smaller portion dishes.   This will be the recipe that makes the menu, once my meal service is fully up and running.   I'll be sharing more about its details in the weeks to come.  In the meantime between time, happy eating! 


Friday, June 26, 2020

Low Country Boil: Less Trouble, Less Toil


A low country boil makes for a low maintenance, filling and inexpensive way to entertain your family or guests and make a memorable experience out of an ordinary day.  With some simple layering and timing, crusty bread for dipping and a green salad, the table can be set for a hands on, fun filled social occasion not soon forgotten.  
When the meal is done, you can either serve in large trays or drain and pour contents out onto a picnic or large table onto some newspaper, with the juice as a dipping sauce!  This was a dinner prepared while on vacation at Occoneechee State Park to accompany some gorgeous Catch of the Day Catfish, the crew caught while fishing at Buggs Island Lake.  I also found some frogs' legs at the local supermarket for a splurge-fest of goodies, as I hadn't had them in about one year. 
 
Dinner was amazing, especially with good wine, great food and the best family, the twins and my brother in law, who came down also, we got together several times during the week.  Everyone had a role to play as we prepared the meal, making it a breeze.  We all cleaned the fish together, scaling, fileting and butterflying , depending on their sizes. Every hand wheeled a knife, pliers or gadget, making light work of  a potentially time consuming endeavor, considering we had about 30.  Together we're better, indeed.  Our haul included both catfish and crappie.  Some of the fish were soaked and packed in Ziplocs, then frozen to make the trip home and be enjoyed at a later date, while some was fried up nice and golden for dinner as pictured below.  A good salty, briny soak is essential for fresh fish to eliminate any 'fresh out of water' taste and also rid the fillets of a bit of the excess water it holds, which can prevent the crust from adhering to the protein while frying. 
The whole pageantry of it all was soothing. The dance of the fishing, preparing and sharing, the communion and the preserving, for moments like this, when we return home to the rest of the family.  Memorable. One day at a time and being thankful for fellowship another day is Priceless. 
Recipe":
3 lb. potatoes, I used Russet, cut into manageable even sized pieces
2 lb. Polska Kielbasa or favorite smoked sausage, cut into 2 inch pieces
3 lb. 31-40 count shrimp, raw
4 ears of corn, cut into quarters
1 stick butter
Seafood Seasoning
Fresh Lemon Slices and Lemon Wedges for serving
Fresh Parsley for Garnish, optional
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)

In a large pot, bring about 1 1/2 quarts of seafood and lemon seasoned water.
Once water comes to a boil over medium high heat. add potatoes. 
Drizzle with olive oil.
Cover with lid.
Reduce heat to Medium, so that the water is a simmering boil.
After about 15 minutes, add Kielbasa pieces.
After another 5 minutes add corn nubbins.
After another 3 minutes, add shrimp. Sprinkle, Drizzle and SPST.
Continue to cook until all shrimp are pink and translucent.
Place pats of butter across top of contents and cover to melt.
Sprinkle with Seafood Seasoning as desired.
Serve with lemon wedges, cocktail sauce, crusty bread for dipping, beer, wine, friends and family.
Serves 8 to 10 comfortably with extras and a side of happy!










Saturday, March 21, 2020

Herbaceous Braised Beef Short Ribs Au Jus



Finding short ribs on sale can be like trying to find a unicorn in a haystack, but this day proved fruitful, with welcoming tender arms.  I made a simple and sumptuous meal by using my trusty Ninja™ Foodi, on pressure cook mode and added some aromatics like celery, onion and garlic.  Fresh sage makes a warm herbal appearance on the end. The beefy reduction is great for crusty bread dipping.
Your hands and mind will be free from worry as you go about the day, the Ninja™ can be set and it will keep your dish warm too. In about an hour and 15 minutes, you will have perfectly supple short ribs with a jus to reduce to your liking.
If using a stovetop, simply use a heavy bottomed pot with a good fitting lid.  The time will swing longer, but you will still be happy with the results.
Beef stock or powdered bouillon is a flavor enhancer and a worthy one.  Be mindful of the sodium in the powdered version however and use sparingly, a little goes a long way.
Roasted or creamy potatoes and green beans make affordable and fantastic sides, plus offset the cost of the short ribs.

Recipe:
2 pkg. about 4 lbs. beef short ribs, rinsed under cool running water
3 stalks celery, strings removed, cut into thirds
1 large onion, quartered
4 cloves garlic, peeled and smashed
Fresh Rosemary, 2 sprigs
1 bay leaf
Olive oil for drizzling
Beef Stock
2 tbsp. unsalted butter, optional
1 tsp. flour, optional, your choice
SPST
Starting on sear/ saute mode, drizzle pot with olive oil, about 2 tsp. and place all aromatics.
Over medium high heat, Cook until fragrant, about 5 minutes.
SPST.
Use pressure cooker according to instructions.
Add ribs to pot and fill with stock halfway of ribs.
Pressure cook for 1 hour and 15 minutes.
Remove ribs and strain off  veggies and return to pot.
Place on sear/saute mode over medium and reduce to desired consistency.
Finish by stirring in butter that has been tossed in the flour.
Cook for an additional 1 minute.
Serve in shallow bowl with crusty bread for dipping or with some hearty sides.


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Monday, March 16, 2020

Spring Fling: Country Style Spare Ribs w/ Blackberry Barbecue Sauce




Ribs. Beef ribs, Pork ribs, lamb ribs, rack of ribs, short ribs, boneless ribs, baby back ribs, spare ribs, St. Loius style ribs,beef country style ribs, pork country style ribs, Ribs Ribs! There are so many types and styles, you can virtually relive the scene from the popular classic, Forrest Gump,  when Bubba  visualized and stated the multitudes of shrimp dishes and his dreams of running and owning a Shrimping business.
Ribs are big business and nothing goes better with ribs next to a good rub and some smoke, is some butt kicking sauce to wet them down and have a finger licking frenzy. (with super clean hands no less).   This recipe features some country style pork ribs, which I zapped in my Ninja* Foodi on  pressure cooker mode, ready in about an hour, tender and juicy, ready to sauce.  I used liquid smoke for this round, a handy cheat to have on hand!  The sauce being showcased today, gratefully turned out the way I envisioned it.
 This Blackberry Barbecue sauce is delicious and hits all the right notes.  You can slather it anywhere and be safisfied with the results.  Get your bibs and finger licking face on, because these wet ribs are addictive!

Blackberry Barbecue Sauce:

3/4 c. Blackberry jam, seedless
1/4 c. rib cooking liquid, strained and skimmed
1/4 c. tomato paste
1/4 c. less sodium soy
1 tsp. EACH, Sriracha, tamari, cider vinegar and mirin.
1/2 tsp. EACH hickory liquid smoke, dijon mustard and onion powder
zest and juice of 1 lime
SPST
In a small saucepan,  add ingredients and stir to combine.
Bring up to a boil, then reduce to a simmer for about 6 minutes, stirring often.
Your sauce is ready to go, if desired use cooking liquid or stock to thin your sauce to your liking.
Slather at will.
Makes about 1 1/2 cups.

Saturday, February 29, 2020

General Store Chicken and Dumplings


I couldn't let this winter pass without posting a few more warm and cozy recipes.  One of the best things about the cooler seasons is the bountiful aromas of slow cooked and sometimes decadent colloquial foods. These tasty morsels can be prepared in a hurry, as in about two hours, others take most of the day. They vary by culture, region, shape, size and ingredients, but dumplings are  enjoyed by the masses, in numerous forms.
 Geographical location seems to dictate the decided form the dumpling should take; long, thin and flat-like or puffy and pillowy orbs.  Research suggests the puffy form is more of an 'up north' thing and the flat more true to its Southern roots.   In actuality, dumplings have been around for centuries, before America was the "land of the free... home of the brave ".  Slaves and other Africans very likely had some influence in its incorporation into our American cooking culture, since they were responsible for the kitchens and structure of cuisine respectively.  Only recently (as in the early part of the last 100 years) had chicken and dumplings become associated with frugality, meagerness and economical fall back. However, that could not be further from the truth.   A dish like this can be dressed up or down, found in the most affluent to the most depraved homes, depending more on the mood, not the money. Just delicious.
Further, in earlier times, chickens were a luxurious commodity; as was cattle, goats, pigs and other livestock, used mainly for its eggs, milks, working the land, transportation, yarn etc...  Meats were not necessarily mandatory for many, too expensive for some.
 On the occasion that one was killed, it was usually old, so cooking it was an arduous task, taking hours, as the rascal was tough and bony, the chickens at least, they were completely free range.
Earlier forms of the dish were undoubtedly more about the dumpling, with the chicken coming in later, more of a side note. I am more familiar with the round, puffed and fluffy shape.  I fashion mine in the shape of a quenelle or football-like. The puffed form is more forgiving and serves as a thickener to the stocky broth that holds the veggies, like kernels of carrot, peas and celery.  If the dumplings come out larger than  initially desired, one simply allows them to cook a little longer and their size will decrease, becoming a part of the soup-like quality of the dish.  Although the dumpling will float quickly, it requires at least 10 to 12 minutes to cook completely, depending on the size of the dumpling of course.
Growing up, there were no recipes passed down per se.  The copy if you will, was to replicate what you'd seen or heard others did before you.  There is no coveted little box with note cards, nor is there some worn, torn and tattered notebook with hues of coffee and tea stains or time worn print, that has stood the test of generational utilization, to flip through carefully, as the pages make a crumpling gift box tissue paper sound.  No arguments here on who the best cook is and who deserves to be the keeper of your grandmother's recipe 'Holy Grail'. For us, they do not exist, at least to the best of my knowledge.
I am from a family where my grandmothers were much older. My father's mother Grandma Lucille, passed away when I was 5, she was born in 1904.  The few memories I have of her consists of the joy she brought to us by finding a quick chore to earn money for the ice cream truck.  I remember she always worn an apron, handmade I'm told. She was partial to Kellogg's Corn Pops, the bright yellow box with red trim sat atop the refrigerator, that observation burns luminously in my mind. Grandma Lucille had fruit trees; pear, apple, peach, as I remember picking up the fallen ones as a chore mentioned earlier.  I bet Gram had a smoking Chicken and Dumpling recipe!  I cannot  ask my dad, as he left to be with Gram and his 3 brothers in 2009. Dad's birthday was the 27th, just passed, Heavenly Happy Birthday to my surrogate brother Floyd(2019), whose birthday was Wednesday, my oldest brother Doug jr.(2007), his birthday was Tuesday. Doug jr. would be 57, Floyd too. Dad would be 82. Alas, I digress. They are dearly missed.
  Sometimes we can substitute ingredients and shave off a step or two, leaving time to expend in another place. The best method is the old fashioned, whole bird way, simmering it with aromatics; onions, celery, garlic, bay leaf and carrot for a flavorful broth on which this dish is built.  The  cooked chicken is removed from the stock and picked from the bones, to be reintroduced later.   I like to cut the breast meat into chunks, and pull the dark meat off in bite sized pieces where possible. For time constraints, boneless chicken breasts may be used, with skin is better, but skinless/boneless as desired.  The bones add body to the broth and a substitute is unlikely to be found.  Store bought broth is ideal for those flavor components. The breast meat should be removed from the stock as soon as it is cooked through, to keep it from becoming rubbery and dry. NO one likes dry chicken.  It may be reintroduced to the stock after the dumplings are cooked.
This recipe is inspired by my hometown and all the beauty and history that it holds for me and my family.  It is an ode to the simple life, with on hand ingredients, made with love.  It is a humble reminder of our ancestral roots, Leesville's historical richness and the revivification of a place we thought we had lost, in particular, Carter's General Store. We have frequented this commemorated and familiar family business, that has been revitalized, after a hiatus of about 7 years.  My family from at least 6 generations back frequented here. They bought their feed, beans, seeds, flour, butter, bait, tackle and other merchandise from this very structure.   It has been refurbished into an amazing and informative bizarre of sorts; chock full of antiques, bejeweled accounts of goings on about and by townsfolk, daily supplies.  Carter's also has a fishing and gaming post, live music entertainment, plus room to hob knob with other locals and passersby alike. I even had my first official book signing for Annie Ware: Adventures in Wordplay here. Last, but certainly not least, get a good ole fashioned signature  Bologna and Hoop Cheese sandwich ( or purchase individually by the pound) cut fresh from their rolls and wheels, cold or grilled, with an ice cold drink and a bag of chips.
 Plus, Carter's General Store offers other specialty goodies like Wagyu burgers, chili dogs, Grilled Hoop Cheese sandwiches, homemade desserts, custom, handmade goods and excellent service.  This store goes way back, just like chicken and dumplings, but good things have a way of hanging around and reinventing themselves, staying relevant, the two share commonality.  Old has become new and our community appreciates its living history, as all of our past familial roads run through it. Welcome Back.

Recipe:
1 fryer, about 4 to 5 lb., cut up into 8 pieces, reserve the wings for another use
4 stalks celery, divided, ribs removed, 2 cut into 1/4 inch pieces, 2 whole
4 large carrots, 2 peeled and cut into 1/2 inch pieces, 2 whole, halved
1 large onion, cut in half
2 to 3 cloves garlic, smashed or finely minced
8 cups chicken stock, plus more if needed
2 tbsp. butter
12 oz. evaporated milk
1/4 c. AP flour
2 to 3 sprigs fresh thyme
1 bay leaf, optional
1/4 c. fresh parsley, roughly chopped
SPST ( Salt and Pepper to Suit Taste)
Olive Oil for drizzling

Instructions:
Place the washed chicken in a large heavy bottomed pot  and fill with stock just to cover.
Add whole celery, halved carrots, onion, and garlic and bay leaf.
SPST.
Bring up to a boil and skim the top of the stock, repeat as necessary.
Reduce heat to medium and cook chicken until cooked through, about 35 minutes, give or take.
While chicken cooks, prepare the dumpling mixture. Time it to be near the end of the cooking process.
Once chicken is cooked through, carefully lift from liquid and set aside on a plate or platter.  Make sure you have enough space to debone.  When cool enough to handle, remove skin, gristly parts and meat from bones in good sized pieces.
Remove stock and strain off, leaving only the flavorful stock to add back to cooking vessel.
Skim off excess fat.*
In the original cooking vessel, heated to medium, add the butter and two turns of the pan of olive oil.
Add chopped carrots and celery.
Add thyme sprigs.
Cook for several minutes until fragrant.
Sprinkle in flour and whisk or stir vigorously with fork or wooden spoon.
After about 2 minutes, gradually add stock back to the pot, whisking or stirring to incorporate.
Bring up to a boil, then reduce to a rolling simmer.
Add milk and stir well.
Check seasonings and SPST as needed.
Here is where you add your dumplings. Dumplings recipe below.
Allow to simmer until cooked through, about 12 minutes or more.
Re-add chicken by sliding back into pot on one side, then stir to distribute.
Simmer all items together for several more minutes to marry the dish.
Garnish with fresh parsley and thyme.
Makes about 10 servings.


*This portion will benefit from refrigeration for a period of about 20 minutes to help the excess fat solidify and can be easily removed. This is not required but optimal, if you have the time.


Dumplings:
 1 1/2 c. AP flour
1 1/2 tsp. baking powder
Pinch of salt
2 tbsp. butter
1 tbsp. olive oil
1/4 c. roughly chopped parsley
1/3 c. milk or stock, more if needed
1 tsp. onion powder
1/2 tsp. garlic powder

Combine flour, baking powder and salt until well blended.
Cut in butter and olive oil, until it takes on a crumb-like texture.
Add remaining ingredients and stir until just blended and completely moistened, careful not to over mix, unless you like a tougher dumpling.
The dough will be a little sticky and that's okay.
Using one side of a tablespoon, make quenelle shaped dumplings and add to simmering stock one by one.
Dipping the spoon  in hot water before each dumpling will help with sticking.


















Saturday, May 19, 2018

Brussels Sprouts Hash with Kielbasa and Balsamic Glaze

A delicious and nutritious meal or super side can be ready in minutes.  This hash is packed with essential vitamins and minerals, color and flavor.  The implement of the Kielbasa makes it a full meal  or you may omit it for a vegan or vegetarian dish to satisfy and deliver.  Brussels Sprouts are a member of the cruciferae family, related to broccoli, cauliflower and cabbage.  A mandolin makes light work of the sprouts, which can be bought halved, by the pound.  This is a simple one skillet dish my family and I enjoyed very much.
Recipe:
1 lb. fresh Brussels Sprouts
1/2 lb. Kielbasa, cut on bias in 1/4 inch slices
1/2 c. thinly sliced yellow or red onion
2 cloves garlic, pressed or finely minced
1 medium carrot, grated
Pinch of Fennel Pollen
Olive oil for drizzling
Balsamic Glaze
SPST
Instructions:
Using a mandolin or food processor, slice the brussels sprouts, onion and carrot.
Heat a large skillet over medium high heat and drizzle in a little olive oil.
Place each piece of kielbasa in the pan carefully, so that a flat side will be directly on pan.
After about 2 minutes and the protein is caramelizing, add the veggies and garlic.
SPST.
Cook undisturbed for about 2 minutes, then toss contents of pan over and over to redistribute the veggies and in turn flipping the kielbasa.
Add pinch of Fennel Pollen.
Shake pan constantly and toss for an additional minute or until veggies are tender crisp.
Garnish with balsamic glaze.
Serves 2-3 main dish, 4 as side dish.
Note:
*For a tasty spin, omit kielbasa and serve as warm slaw on smoked sausage dogs or brats with mustard of your choice.






Tuesday, December 3, 2013

Potatoes and Turnips Lyonnaise

This recipe goes well with just about any protein, and with the help of a mandolin is a stress free and delicious affair.  With the aid of some simple and earthy ingredients, this recipe may be for a weeknight meal, or elevated to a more formal affair, just from the plating alone.  A friend of the family had a surplus of turnips, which she shared with us and this is one of the many I developed as a result. Belonging to the Family Cruciferae, including cauliflower, broccoli, collards and kale, also Brussels Sprouts, turnips are rich in calcium, magnesium and potassium.  They also provide a substantial amount of our daily allowances of vitamins A, C and K.  They blend in well with potatoes, and with thinly sliced onions in tow, this recipe is a wonderful collection of bulbous goodness!
Recipe:
3 turnips, peeled, thinly sliced, about 3 cups
2 potatoes, such as Russet, peeled,  thinly sliced, about 2 cups
1 medium onion, thinly sliced
2 tbsp. butter, plus 1 tbsp. olive oil
2 cloves garlic, pressed or finely minced
Toss sliced veggies together as evenly as possible in a large bowl.
Preheat oven to 375 degrees.
In a large oven safe saute pan over medium high heat, melt butter and olive oil together.
Once butter is melted and hot, carefully add veggies and garlic.
Shake pan constantly as veggies cook and SPST.
Cook for several more minutes , shaking pan and tossing careful not to break up veggies too much.
Place tight fitting lid over pan, and cook for about 5 more minutes.
Remove lid and transfer to oven, baking until browning is evident on top, about 15 minutes.
Serves 6 to 8.  Let stand for several minutes before cutting or plating.
I served this recipe with simple Salt and Pepper Bone In Chops.